PlumPork

Submitted by: JIM STEMBRIDGE
Jim Stembridge is a frequent visitor to Missouri, author of the book “Fifty State Capitols,” which is available at the Missouri State Capitol in Jefferson Cit.y.

“Easy, inexpensive, good utilization of extra fruit from your fall harvest.”

PLUM PORK

Makes 8 servings

Ingredients:

• Plums or other fruit (peaches, apricots, crabapples?)

• Pork, inexpensive cuts (or beef, chicken)

Instructions:

In a deep baking pot, place meat -- one pound, maybe -- filling the remainder with de-pitted fruit, cut into halves.

Bake, covered, for 4-to-6 hours at 275⁰.

After the mixture cools, mix well and divide into meal-sized portions in separate containers.

Refrigerate.

When cold, remove extra fat from the top and either use immediately (heat and serve over rice, for example) or freeze for later. We like it as filling for butternut squash, too!